The Ferguson Recipes – Recipes, Plain & Simple
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👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
🌅 Recipe Of The Day! 🌇
🖨 🖨
Restaurant Style Hashbrowns
Restaurant Style Hashbrowns
{Serving suggestion only*}
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Discover the secret to achieving those perfectly crispy, golden restaurant-style hashbrowns right in your own kitchen! This simple yet precise technique removes excess starch for that ideal crispy exterior while maintaining a tender interior. The combination of oil and butter creates that signature golden-brown color and rich flavor that makes diner hashbrowns so irresistible. Perfect alongside eggs, bacon, or as a base for your favorite breakfast toppings. - Claude
No Jump Zone
Ingredients
1 4-oz russet potato
2 to 2 1/2 Tbsp cooking oil
1 Tbsp butter
Salt and pepper to taste
Directions
Peel the potato.
Using a box grater, grate the potato into a bowl of water.
Once the potato is grated, dump out the water and pour the grated potato into a colander or strainer.
Rinse the potato in cold water until the water runs clear, which means the starch is gone.
Squeeze as much water as you can out of the potato.
Spread the potato out on towels and use them to get the potatoes dryer.
Once you have done that, let the potatoes sit and dry for at least 10 minutes.
Place an 8" or so skillet over medium to medium-high heat burner.
Put your oil and your butter into the skillet.
Once your butter has started to turn a little golden brown you can add your hashbrowns.
Add your hashbrowns in an even layer and gently pat them down.
Once you have done that, cover your skillet with a lid.
Leave the lid on for 5 minutes, WITHOUT PEEKING, so that the potatoes will steam cook and the bottom will get nicely brown.
At the end of the 5 minutes, add your salt and pepper, and then FLIP the hashbrowns.
Cook them for an additional 2 to 3 minutes.
Serve them with your other favorite breakfast fixings.
Servings\Yield
Serves 1
Nutrition Facts
Nutrition Per Serving - Calories: 475; Total Fat: 42g (Saturated Fat: 10g); Cholesterol: 30mg; Sodium: 150mg; Total Carbohydrates: 24g (Dietary Fiber: 2g, Sugars: 1g); Protein: 3g; Calories from Fat: 378 (80%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
I worked in a diner for 7 1/2 years.
Not once did we ever cover our hashbrowns. Of course, our griddles were also hot 24/7.
I should note that our hashbrowns came to us dehydrated in big waxed cardboard cartons that we added hot water to to re-hydrate them.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: hashbrowns, potato, breakfast, crispy
🗂️ Categories: 🥞 Breakfast & Brunch, 🧒 Foods Kids Love, 🌽 Sides, 😎 Uncle Dave's, 🍅 Veggies
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Restaurant Style Hashbrowns was added on May 11, 2025 and last updated on September 25, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
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Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
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Claude
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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